Description
These Blackened Chicken and Sweet Potato Bowls combine smoky, spicy chicken with tender roasted sweet potatoes, fresh greens or quinoa, creamy avocado, and a tangy lime-yogurt drizzle for a nutritious and satisfying gluten-free meal that’s perfect for lunch or dinner.
Ingredients
Scale
Chicken and Spice Blend
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for cooking chicken)
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Pinch of salt and black pepper
Assembly and Garnish
- 4 cups mixed greens or cooked quinoa
- 1 avocado, sliced
- 1/4 cup plain Greek yogurt or sour cream (for drizzle)
- Juice of 1/2 lime
- Chopped cilantro for garnish
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, making sure to turn them halfway through, until they are golden and tender.
- Prepare the Spice Rub: While the sweet potatoes roast, combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper in a small bowl. This spice blend will create a flavorful crust for your chicken.
- Cook the Chicken: Rub the spice blend evenly over both sides of the chicken breasts. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, until they develop a blackened crust and are cooked through (internal temperature should reach 165°F/74°C). Remove from the skillet and let rest for 5 minutes before slicing.
- Prepare the Dressing: In a small bowl, mix the Greek yogurt with the lime juice and a pinch of salt to create a creamy, tangy drizzle.
- Assemble the Bowls: Divide the greens or cooked quinoa between two bowls. Top with roasted sweet potatoes, sliced blackened chicken, and sliced avocado. Drizzle the lime-yogurt dressing over the bowls and garnish with chopped cilantro. Serve warm.
Notes
- Swap Greek yogurt with a dairy-free alternative to make the bowl fully dairy-free.
- Enhance the bowls with extras like black beans, corn, or a fried egg for a heartier meal.
- These bowls are meal-prep friendly and keep well for weekday lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 95mg
